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Lorne Sausage    HT  MC  Scottish  20mins plus chilling


 

Serves 4-6    Hot   Pork   Beef   Main Course   Breakfast     Scotland  British  Europe


 

Ingredients
450g/1lb Minced Pork
450g/1lb Minced Beef (not too lean)
75g/3oz stale White Breadcrumbs
Salt and Black Pepper
˝ teasp Nutmeg
60ml/2fl.oz.Water
1 teasp Onion Powder (optional)
Fat for frying


 

Instructions


1. Place all the ingredients in a large mixing bowl and using your hands, mix very well, squidging the mixture together.


2. Line a 1.3kg/3lb loaf tin with clingfilm making sure there’s plenty of clingfilm overlapping the edges, then transfer the mixture to the lined tin, pressing it down very firmly.


3. Cover the top with the over-hanging clingfilm then transfer to the refrigerator and chill for 8 hours. Alternatively, if you want to use the mixture sooner, you can place it in the freezer for 30-60 minutes to firm up.


4. When ready to use, turn the meat out of the tin onto a flat surface and cut into slices about 12mm/˝-inch thick.


5. Heat in a little fat or oil in a frying pan and fry the slices on both sides until brown and cooked through. Serve hot.


Traditionally served as part of the great Scottish breakfast.

 


 

 

More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 

 

 

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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